Chicken Curry Pouch O’ Noodles


2.5 lbs Chicken Breast
1 med. Onion coarsely chopped
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
4 Tbsp Curry Powder
1 tsp Black Pepper (to taste)
6 Cups Chicken Broth
2 Tbsp Cornstarch
1~ 14 oz bag frozen peas and carrots
1⁄4 C Mango Chutney or diced up apple
6 pkgs Ramen Noodles do not use flavor packets.

Chicken Curry Pouch O’ Noodles

Sep 15, 2022Brian Witmer
Contributed By: John in Bibs

Makes 1 medium tray *


  1. In a large crockpot, layer the chicken breasts on the bottom, then add onion, curry powder, onion powder, garlic powder, black pepper, and chicken broth. Cook on low for 8 or more hours.
  2. Turn the crock pot to high, remove chicken breasts, then make a slurry with 2 Tbsp of cornstarch and some cold water. Pour into the crockpot, stir. Shred chicken & add back to the crockpot, and add the frozen peas and carrots, then let cook on high for 1 hour.
  3. Let it cool, and then dish all the meat into 12 disks in a silicone mold and freeze (or use dividers). Pop out of the molds and Freeze Dry,( if using dividers, leave them in)
  4. Cook packages of Ramen according to directions, without adding flavor packaging. Pour some extra curry sauce over the noodles. Put noodles into 24 disks in a silicone mold or use tray dividers to divide into 12 servings. Freeze & pop out of molds before Freeze Drying
  5. Store Appropriately. (See Tips and Tricks for storage help)


Cycle Time 



1 serving was 2 disks of noodles, and 1 disk of meat and this recipe made 12 servings. Add 1 C boiling water, stir and let sit for 2 minutes. Stir, and let sit for an additional 2 minutes.


* Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray

 Cycle times & rehydration for reference only. Your results may vary.

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